AND SALAD TO GO

SUNDAY’S supper was paired with a warm chickpea salad inspired by this lovely lass . I modified it to include fresh lettuce and celery fro...



SUNDAY’S supper was paired with a warm chickpea salad inspired by this lovely lass. I modified it to include fresh lettuce and celery from the garden and as I couldn’t find any dukkah on the supermarket shelves I turned to Outback Spirit’s salt and pepperberry spice mix. I had heard on ABC radio of a desert foods symposium held last week and thought I must look it up. I stirred the pepperberry through a little feta and coriander and found it turned purple. I must remember that next time I make the tarts. The orange, the creamy fetta and the purple would look good together.

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